Whole Pit-Smoked Pastrami Brisket Halves - 2 Pack
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Not eligible for shipping to CanadaUgly Drum ships its famous Whole Pit-Smoked Pastrami Brisket Halves nationwide on Goldbelly! Previously only open on Sundays at Smorgasburg L.A., Ugly Drum garnered an immediate cult following. Ugly Drum’s Pit-Smoked Pastrami is smokey, melt-in-your-mouth tender, sweet, peppery, and sinfully decadent. So what is it that sets Ugly Drum apart? They have developed a method that is a glorious hybrid of Texas barbeque and classic New York deli techniques. Ugly Drum uses fattier USDA Prime whole briskets that are wet brined in their proprietary seasoning blend for several days. Then, they are pit-smoked over low, indirect heat with mesquite charcoal and whole logs of oak and pecan wood for at least 10 hours. Just a bite of this pastrami will have pastrami and barbeque fanatics wondering how anything could taste so good!
Ugly Drum pastrami is hailed nationwide as some of the best pastrami that has ever been made. Created as a personal passion project by Chef Erik Black as a hybridized technique, Black combines his homemade classic Jewish pastrami brine with Texas-style pit-smoking. Previously available only out of Erik’s oil drum smoker (the “Ugly Drum”) at Smorgasburg Los Angeles, this Texas pastrami with a cult following is now just a click away. Ugly Drum has been lauded as “Smoked. Meat. Nirvana.” by LA Magazine and Vice Munchies described the pastrami as a “Beautiful Meat Mutant.”
This package serves 8-10 people and includes
- 2 Unsliced Pit-Smoked Pastrami Brisket Halves (each approx. 2.5-3 lbs.)
- Includes both point and end caps
- 1 Kosciusko Spicy Brown Mustard (9 oz.)
- This Pastrami Brisket ships frozen with ice packs, may thaw in transit
- Upon arrival, remove the packaging and refrigerate or freeze
- Brisket may be kept refrigerated for up to 2 weeks or frozen for up to 3 months
To Serve
- Method – Oven “Slow & Low”*
- Defrost if still frozen
- Pre-heat oven to 300
- Remove brisket from plastic, bag and wrap in foil
- Put in a pan or on a sheet pan and place on rack in middle of oven
- Cook until meat thermometer reads 165 in thickest point
- This could take 90 minutes or much longer depending on many variables
- Method – “Slice Cold and Steam”*
- Slice meat
- Gently steam the slices to reheat them by
- Microwave for 10 seconds at a time until you see it is hot and just starting to steam
- Shallow steam in small pan with enough water just to cover the bottom of pan – use a lid and low heat
USDA Prime Beef Brisket, Brined In Cure, Rubbed With Spices, Smoked With Hardwoood
"Smoked. Meat. Nirvana." - Los Angeles Magazine
"Smoked. Meat. Nirvana." - Los Angeles Magazine
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